Preheat the
oven to 350 degrees. Microwave the butter for about 40 seconds to just
barely melt it. It shouldn't be hot - but it should be almost entirely
in liquid form.

Using
a stand mixer or electric beaters, beat the butter with the sugars
until creamy. Add the vanilla and the egg; beat on low speed until just
incorporated - 10-15 seconds or so (if you beat the egg for too long,
the cookies will be stiff).

Add
the flour, baking soda, and salt. Mix until crumbles form. Use your
hands to press the crumbles together into a dough. It should form one
large ball that is easy to handle (right at the stage between "wet"
dough and "dry" dough). Add the chocolate chips and incorporate with
your hands.

Roll
the dough into 12 large balls (or 9 for HUGELY awesome cookies) and
place on a cookie sheet. Bake for 9-11 minutes until the cookies look
puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE.
This advice is probably written on every cookie recipe everywhere, but
this is essential for keeping the cookies soft. Take them out even if
they look like they're not done yet (see picture in the post). They'll
be pale and puffy.

Let
them cool on the pan for a good 30 minutes or so (I mean, okay, eat
four or five but then let the rest of them cool). They will sink down
and turn into these dense, buttery, soft cookies that are the best in
all the land. These should stay soft for many days if kept in an
airtight container. I also like to freeze them.